Scrambled Egg Breakfast Bowl

Today, I’m sharing my favorite breakfast! I eat these scrambled eggs at least four mornings of the week. This recipe is healthy, fairly simple and quick to make, low-carb, paleo, and delicious. And it’s breakfast food (not dinner leftovers!) for breakfast. Here’s the recipe so you can make and enjoy it for yourself!

Scrambled Egg Breakfast Bowl

  • Servings: 1
  • Print

macros/recipe: 22 grams carbs, 29 grams protein, 34 grams fat


  • 4 grams coconut oil
  • 4 eggs
  • 87 grams chopped broccoli
  • 87 grams chopped red bell pepper
  • 70 grams avocado
  • 64 grams salsa
  • salt, pepper, red hot (if you like your food spicy!)


  1. Melt the coconut oil in a small or medium fry pan over medium heat.
  2. If you are using fresh vegetables, wash, chop, and weigh them. For frozen vegetables, just weigh them.
  3. Pour the vegetables into the pan and stir fry for 3-5 minutes.
  4. Crack the eggs directly into the pan, and use a heat-safe spoon to scramble them. Thoroughly stir the eggs at least once every 30 seconds while they cook.
  5. When the eggs are done (they should be firm, not runny), spoon them into a bowl and top with the avocado, salsa, salt, and pepper. Add hot sauce if you like your food spicy, like I do 🙂 Enjoy!

Stir-fry the veggies in the coconut oil.
Crack the eggs directly into the pan and scramble with a heat-safe spoon.
Spoon into a bowl and top with avocado, salsa, salt, pepper, and hot sauce. Enjoy!

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